We all have that go-to meal, that must-order at restaurants. Some people order a burger wherever they go. Others might rely on a juicy rib-eye steak. For me? It’s braised short ribs. Whenever I see this on a menu, it’s precisely what I order. How can you not want succulent meat that literally falls off the...
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Scallops can be tricky. Leave it over heat an extra few seconds and you get stuck with little balls of rubber. But when you cook them just right, you have a lovely, succulent treat. This classic French appetizer, also known as Saint Jacques Provencales, includes a light and tart but savory tomato sauce that...
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Red meat thrown on a grill. Red wine mixed into butter. That’s all it really is. But if you want the fancy French name, it’s côte de bœuf with beurre marchand de vin. It’s a thick, bone-in rib eye steak (a.k.a. a Tomahawk steak) seared on the grill (for that gorgeous, caramelized outer crust)...
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